Toss together first 3 ingredients in a large bowl.
Melt butter in a large skillet over medium-high heat. Add apple mixture and corn syrup to skillet; bring to a boil, and cook, stirring often, 10 minutes. Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups. Spoon Pecan Pie Muffin Batter evenly over hot apple mixture.
Bake at 425° for 15 to 20 minutes or until golden brown.
You can substitue 3 (12-ounce) packages frozen, cooked apples, thawed (such as Stouffer's Harvest Apples), for Granny Smith apples. Proceed with recipe as directed.
Really good - my husband loved it, so it passed the test. I agree that it is very sweet - I used half the corn syrup it called for and next time will probably cut back on the sugar as well. I will definitely try adding more apples and cinnamon.
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